Contemporary Black Forest recipe by chef Gaël Etrillard

Contemporary Black Forest recipe by chef Gaël Etrillard

A modern professional recipe based on chocolate, sour cherries and kirsch

Pastry chef Gaël Etrillard reveals his contemporary Black Forest recipe, revisited in an elegant individual format, perfect for shops or fine dining. This creation combines the intensity of chocolate, the acidity of sour cherries, and the lightness of whipped creams flavored with kirsch and vanilla.

Made in our silicone finger madeleine mould (MAE Ref.13006), this recipe allows you to make 20 small cakes with a refined appearance, finished with a spray glaze. Below are detailed technical steps, ideal for pastry professionals wishing to add a contemporary touch to a classic.

 

 

Step 1: Flourless chocolate sponge

Ingredients:

• 145 g egg yolks
• 120 g egg whites
• 100 g sugar
• 80 g 70% dark chocolate

Process:

Whisk the egg yolks until well aerated.
Meanwhile, make a meringue with the egg whites and sugar.
Gently fold the two mixtures together and add the chocolate.
Fold carefully and spread on the silpat, then bake at 155°C for 11 minutes.

Step 2: Sour cherry jam

Ingredients:

• 110 g candied sour cherries
• 100 g sour cherry purée
• 30 g griottines (Cointreau)
• 31 g sugar
• 4 g NH pectin
• 3 g corn starch
• 35 g sour cherry purée
• 12 g 100% bergamot purée
• 20 g griottine juice

Process:

Cut the IQF while still frozen.
Put in a saucepan with chopped griottines and sour cherry purée.
Mix sugar, pectin, and corn starch and pour over the frozen cherries.
Bring to a boil and remove from heat.
Add the rest of the sour cherry purée, bergamot purée, and griottine juice.
Refrigerate for 5 hours and blend with a hand blender.
Pour into mould and freeze.

Step 3: Kirsch and vanilla whipped cream

Ingredients:

• 90 g cream (35% fat)
• 1 vanilla pod
• 9 g gelatin mix
• 33 g sugar
• 200 g cream (35%)
• 12 g kirsch (48%)

Process:

In a saucepan, boil 90 g cream with vanilla, gelatin, and sugar.
Add 200 g cream and stir.
Strain and add kirsch.
Mix with a hand blender and keep refrigerated overnight.
Whip lightly and fold into the mould.
Freeze.

Step 4: Sour cherry whipped cream

Ingredients:

• 353 g cream (35% fat)
• 16 g gelatin mix
• 28 g inverted sugar syrup (trimoline)
• 93 g white chocolate
• 100 g sour cherry purée
• 10 g griottine juice
• 0.2 g red food coloring (fat soluble)

Process:

Heat 200 g cream with gelatin and inverted sugar syrup.
Pour over the chocolate and mix with a hand blender.
Add the remaining cream and mix again while adding purée, griottine juice, and colouring.
Refrigerate overnight.

Step 5: Dark chocolate mousse

Ingredients:

• 275 g milk
• 20 g gelatin mix
• 10 g inverted sugar syrup
• 250 g 64% dark chocolate
• 70 g milk chocolate 40%
• 550 g cream (35% fat)

Process:

Heat milk with gelatin and inverted sugar syrup to 80°C and pour half over the chocolate.
Stir with a rubber spatula to start the emulsion.
Add the remaining milk and blend with a hand mixer.
Let cool to 34°C.
Fold in whipped cream gently.

Step 6: Spray glaze

Ingredients:

• 160 g unsweetened strawberry juice
• 440 g neutral glaze
• 60 g 100% bergamot purée

Process:

Heat all ingredients to 65°C and use immediately.

Black Forest assembly

1. Pipe both whipped creams on a mat to create a swirl effect.
2. Freeze to ease assembly.
3. Pipe chocolate mousse into the mould, insert the frozen sour cherry insert.
4. Close with the chocolate sponge. Freeze again.
5. Unmould, add decorative whipped cream.
6. Spray glaze for a shiny, colorful finish.

Ingredients

Equipment and ustensils

• Silicone mould for making the Black Forest recipe

Recipe steps

• Step 1: Flourless chocolate sponge

• Step 2: Sour cherry jam

• Step 3: Kirsch and vanilla whipped cream

• Step 4: Sour cherry whipped cream

• Step 5: Dark chocolate mousse

• Step 6: Spray glaze

Other recipes